Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Tomislava Horvatić
Hulled Barley Nutritional Composition After Drying and Cooking Thermal Treatment
Krmiva
Related publications
Effect of Cooking Methods on Nutritional Composition and Antioxidant Properties of Lotus (Nelumbo Nucifera) Rhizome
Food Research
Food Science
Different Moisture Contents of Tempered Hulled and Hull-Less Barley Grains Prior to Milling
Assiut Journal of Agricultural Sciences
Influence of Drying Methods on the Physicochemical Properties and Nutritional Composition of Instant Tremella Fuciformis
Food Science and Technology
Biotechnology
Food Science
Effect of Chemical Composition and Thermal Properties on the Cooking Quality of Common Beans (Phaseolus Vulgaris)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
The Influence of Microwave Cooking on the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed [Pdf]
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
The Effects of Various Drying Methods on the Nutritional Composition of Musa Paradisiaca, Dioscorea Rotundata and Colocasia Esculenta
Asian Journal of Biochemistry
Biochemistry
Nutritional and Anti-Nutritional Composition of Lantana Camara Leaf
Journal of Investigational Biochemistry
Barley Starch: Composition, Structure, Properties, and Modifications
Comprehensive Reviews in Food Science and Food Safety
Food Science
Inflammatory Sequelae After Chikungunya Virus Infection: Proposed Nutritional Treatment
Journal of Restorative Medicine